4 navel oranges 1 small red onion 1 tsp minced fresh rosemary or 1/2 tsp dried salt and freshly ground black pepper to taste 2 Tbsp extra-virgin olive oil fresh rosemary sprigs, optional Peel the oranges, and section them as you would a grape fruit, or slice them thinly. Peel the onion, and slice thinly. […]
An old favorite that is perfect to served with barbecued meals on a hot day. 6 tomatoes, cut in thick wedges 1 large, sweet green (or red or yellow) pepper, sliced in rings 1 large onion, sliced in thin rings 1 cucumber, scored and sliced thin 1 Tbsp chopped parsley Dressing: 1/2 cup vinegar […]
1/4 cup extra-virgin olive oil 1 Tbsp lemon juice 1/4 tsp curry powder 1/4 tsp salt or to taste 1 Tbsp chopped fresh parsley leaves 2 large ripe tomatoes, each cut into 8 wedges 2 ripe peaches, pitted and each cut into 8 wedges Whisk together the oil, lemon juice, curry powder, salt and parsley […]
This is a sprightly accompaniment to roast grilled meat or poultry; or it can be added to mixed greens and shrimp for a main-dish salad. 1 cup coarsely chopped cilantro 2 cucumbers, peeled and thinly sliced (about 2 cups) 3 small dried red chiles (such as arbol) stemmed, seeded 1/2 tsp salt 2 Tbsp light […]
4 pounds asparagus mustard vinaigrette (recipe follows) Snap off and discard tough ends of asparagus. In a 6 to 8-quart pan, bring about 3 quarts of water to a boil over high-heat. Add asparagus and cook, uncovered, until just tender when pierced, 3 to 5 minutes. Drain and immediately immerse in ice water. When cool, […]
1 can (12-oz) S&W Sweet n’ Natural Corn, drained 1 can (15-oz) S&W Black Beans, rinsed and drained 1 1/2 cups chopped celery 1/2 cup chopped green onion 1/4 cup chopped cilantro 1 can (14-oz) S&W Ready-Cut Salsa 1/4 cup S&W Vintage Lites Red Wine Vinegar Dressing In a large bowl, combine first 5 ingredients; […]
4 kiwis 1 large tomato 1 cucumber 2 avocados fresh basil sprigs (for garnish) juice of 1 orange (1/2 cup) 1 tsp balsamic vinegar 1/2 tsp Dijon mustard Wash and trim ends from kiwis. Cut into 1/4-inch slices. Cut tomato into wedges. Slice cucumber. Peel and slice avocados. Arrange ingredients equally on 4 salad plates. […]
1 pound asparagus (medium-size stalks) 6 Tbsp olive oil 1 Tbsp minced garlic 12 ounces fettucine 1 (7-ounce) can albacore tuna, drained and flaked 12 kalamata olives, pitted and sliced 1 cup Italian parsley leaves 3 – 4 Tbsp fresh lemon juice, or more to taste 1 tsp dried leaf oregano salt and freshly ground […]
While everyone seems to know that corn is at its best eaten just after it’s picked, it’s barely appreciated that arugula is just as fragile; its bright nuttiness turns stale after a day or so. Tomatoes can keep a little longer, but don’t refrigerate them, just choose a cool spot to store them. 1 dozen […]
4 cups green beans, cleaned, trimmed and blanched 1/2 cup walnuts, toasted 3 cups mushroom, quartered and blanched 1 cup white onions, diced 1/2 cup champagne vinegar 1 cup olive oil salt and pepper Toss all of the ingredients together and chill. Adjust the seasonings to taste.